Abstract
Pepper is one of the spices used in the fight against covid-19 in Cameroon. But its production faces many constraints, including arthropods and Molluscs. The purpose of this study in the Penja production basin was to invent the fauna associated with pepper and support trees, as well as pest damage for the development of an appropriate control program. To achieve this, a weekly fauna collection was conducted in 2020 on Lonpomg and Muntok pepper varieties and pest damage was identified. The individuals were captured using an entomological net and a mouth aspirator or with the hand and identified at the Phytopathology and Agricultural Zoology Research Unit, University of Dschang. The identification of this fauna was done under a binocular magnifying glass using the available identification keys. A total of 278 Insecta and Gastropoda were captured. The Insecta class consists of 9 orders (Coleoptera, Diptera, Hemiptera, Hymenoptera, Isoptera, Lepidoptera, Odonata, Orthoptera and Phasmatodea), and the order of Stylommatophora. Orthoptera was more representative in terms of individuals (85) and Isoptera and Odonata, the least representative (01 individual). Lonpomg variety was found to be the most attractive to pests. Fauna of useful insects is counted in Hymenoptera, others being pests. The presence of these useful insects shows that biological control is possible. The data collected provide a basis for preliminary knowledge of Piper nigrum's fauna and should be taken into consideration in the design of integrated control strategies for pepper pests in Cameroon.
Highlights
IntroductionGreen, or white depending on the degree of ripeness and the processing method used after harvest
A total of 278 specimens belonging to Insecta and Gastropoda classes were collected from the 4 pepper farms in Penja production basin
In the fauna of the insects associated with Piper nigrum in southwestern Ethiopia, the order of Coleoptera, Orthoptera, Hemiptera, Hymenoptera, Isoptera and Lepidoptera obtained were seem in Penja-Cameroon
Summary
Green, or white depending on the degree of ripeness and the processing method used after harvest. The spiciness of green pepper is lesser than that of black pepper, and it is harvested in the unripe state [2]. The white peppercorns are harvested ripe and those of black pepper not ripe, to be dried afterwards. This spicy spice is a pleasant accompaniment to meat dishes, grilled meats, sauces, mixed pickles, dressings, fish and cheese in other words, it can be used wherever you wish to give a special flavour to spicy dishes. As black peppercorns are bactericidal, they are excellent for food preservation
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